There are lots of versions of monster cookies around the web, but trust me, this monster cookie recipe makes the softest, chewiest, Peanut Butter-Oatmeal Chocolate Chip-Cookies! They are made from a delicious flourless cookie dough that provides the perfect texture.
Back in the day when we sold cookies at Amycakes Bakery, one of our favorite customers stopped by to get a monster cookie every. single. day. That's how good they are.
It's a quick and easy recipe made with old-fashioned oats, lots of peanut butter, butter, and semi-sweet chocolate chips. They remind me of a baked no-bake cookie.
Most of the time I prefer to keep them simple, filled with only chocolate chips. Feel free to stir in colorful M&Ms if it suits your fancy--I like to add red and green M&Ms for Christmas and Reeces Pieces around Halloween and Thanksgiving.
🎥 Quick step-by-step VIDEO
🎥 I hope you enjoy the video above (you may have to hit "play" twice on mobile devices). You can also view all my bakery recipe videos and tips on the following channels:
⏲️ Make the cookie dough in advance
I know it can be hard to plan ahead, but these cookies are best if you make the dough the day before you want to serve them. That's because the dough is flourless and has the perfect ratio of oats to keep them soooooooo soft and chewy.
By allowing the cookie dough to rest in the fridge, it firms up and improves both the flavor and texture--they're worth the wait, I promise!
You'll notice that the completed cookie dough is super sticky when you first make it--it's supposed to look like that! It will firm up considerably once it rests in the fridge overnight and will be easy to scoop by day two. 🙂
These cookies are loved by all, but are also perfect for those who follow a gluten-free diet since they do not contain flour. (The ingredients in this recipe are either naturally gluten-free or are available in gluten-free versions, but always double-check your ingredient labels when avoiding gluten.)
- Creamy Peanut Butter
- Salted Butter
- Sugar and Brown Sugar
- Vanilla Extract
- Old-Fashioned Oats (I use Bob's Red Mill)
- Baking Soda
- Vanilla Instant Pudding Mix ( optional, but the instant clearjel/modified cornstarch in instant pudding mix enhances the soft and chewy cookie texture)
- Semi-Sweet Chocolate Chips
- Optional add-ins--M&Ms or Reeces Pieces
Watch the recipe video to see how quickly this cookie dough comes together!
💭 Frequently Asked Questions
I recommend making the cookie dough the day before you want to bake it and letting the dough firm up in the fridge overnight. This will improve the texture and flavor of the cookies and make them easier to scoop.
If you'd like to make the dough further in advance, freeze the dough as described below.
Absolutely! Ball the cookie dough the day after you make the dough and freeze the balled cookies in rows (layered between parchment paper) in an airtight container.
Pull the number of cookies you need from the freezer and allow them to thaw at room temperature on a cookie sheet. Then bake the cookies as described within the recipe.
I'd love to hear what you think of these cookies! Comment below or tag me on social media @amycakesakes. Or pin this recipe for later using the image above. 🙂
Thanks for Reading. ❤️
The softest Monster Cookies (flourless and gluten free!)
- 200 grams (2 ¼ cups) Old-fashioned Oats (choose gluten-free labeled oats if avoiding gluten, I use Bob's Red Mill)
- 1 teaspoon Baking Soda
- 22 grams (2 Tablespoons) Instant Vanilla Pudding Mix (optional, but enhances the soft and chewy texture)
- 100 grams (½ cup) sugar
- 113 grams (½ cup) brown sugar
- ½ stick (2 ounces) Salted Butter
- 256 grams (1 cup) Creamy Peanut Butter
- 2 eggs
- 1 teaspoon Vanilla Extract
Other Cookie Ingredients
- 129 grams (¾ cup) Semi-Sweet Chocolate Chips (I use Nestle Tollhouse)
- ¼ cup additional Semi-Sweet Chocolate Chips (to press into the tops of the cookies before baking)
Prepare the monster cookie dough
- Whisk the oats, baking soda, and instant pudding mix (if using) together in a small bowl until well-mixed. Set aside.
- Using a stand mixer (preferred) or a handheld mixer, blend the white and brown sugar, room temperature butter and peanut butter until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract and continue to blend until the mixture is smooth, scraping the bowl as needed.
- Blend in the oat mixture while the mixer is on low until incorporated, then add the chocolate chips. The dough will be sticky.
- Refrigerate the cookie dough overnight. (Or for at least two hours, although overnight is recommended).
Bake the cookies
- Preheat your oven to 325 degrees. Line sheet pans or cookie sheets with parchment paper.
- Scoop the cookie dough using a 1.5-ounce cookie scoop onto your parchment-lined pans. Alternatively, divide the dough into 17 equal balls. Press additional chocolate chips into the tops of the cookies to make them look even more tempting.
- Bake in the preheated oven for 10-11 minutes or until the cookies have lost most of their shine and the bottoms of the cookies are only slightly golden brown. The cookies will look slightly underdone but will continue to bake on the pan as they cool. Store the cookies in an airtight container. Enjoy!